This quick cherry pie filling turns store-bought pie crust into homemade summer goodness.
  • Difficulty Rating: Easy


  1. Preheat oven to 400 degrees.
  2. Tuck prepared fruit into pie shell, scatter butter over fruit, add top crust, flute around edges, and cut four slits at right angles on dough to allow steam to escape.
  3. Place pie on baking sheet. Bake until top crust is golden (20-25 minutes).
  4. Reduce oven temperature to 350 degrees and continue to bake until juices bubble and crust is golden brown (30-50 minutes longer).
  5. Transfer pie to wire rack. Let cool to almost room temperature to allow juices to thicken (1-2 hours).

Tips & Notes

Feel free to use your own homemade pie crust, but this filling is perfect for store-bought crust.


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